Mmm. Tasty.
Jan. 4th, 2008 01:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
amethyst73We did a great dinner last night. One of the huz's high school buddies was in town, and we had him over. Below follows the scrumptious - and easy - pasta recipe we served. I should note that this is about the third revision of the recipe it's seen in our family since it was originally published in Gourmet magazine around 30 years ago.
We served the pasta with a green salad and Italian bread, and finished up with some of our Meyer lemon ice cream. Danged good dinner, if I do say so myself. :)
I'm expecting to hear back from the vet with a time to come pick Tazz up anytime. The bronchioscopy started a little later than planned due to the arrival of an emergency case, and I got a call around 2:15 saying that the procedure was just getting started. From talking to the doctor yesterday, I know that the procedure itself is pretty short - 15 minutes or so - with a couple of hours of waking up and being observed after that.
It's very very wet out here at the moment, and I just got a call fromnezumiko, who lives about a mile away from our house, saying that her power's out. So our power may be out too. Huzzah for well-charged batteries in portable game systems, say I!
Pasta with Smoked Salmon
Ingredients:
10-12 cloves garlic
1 bunch curly parsley
1 lb pasta (we use spaghetti, but probably most varieties would work)
~1/3 to 1/2 cup olive oil
a package of good smoked salmon
Peel garlic. Chop fine - this is easy in a big food processor. (Don't bother rinsing the processor bowl unless you seriously object to small amounts of raw garlic.) Transfer to skillet with olive oil; oil should completely cover the garlic.
Pick and thoroughly rinse parsley. Chop fine - use the food processor again. I hap (NB: A blender does not work effectively here. Trust me; I tried it once.)
Start boiling water for pasta. While water is heating, turn the heat on under the garlic to a medium-ish sort of level. When the oil is bubbling gently, turn the heat way down. Keep an eye on the garlic while you make salad; you want the garlic to end up lightly golden but not really browned. Transfer skillet to a cold burner when it's done.
Cook pasta according to package directions. Drain and return to pot or large serving bowl. Thoroughly mix the garlic and olive oil and parsley with the pasta. (This is a bit of a pain with spaghetti; gemelli or other shortish pasta is easier.)
Cut up a good amount of the smoked salmon into more or less bite-sized pieces. Serve the pasta mix onto plates, and top with several pieces of the salmon. Do not heat the smoked fish; my mother reports that it curls and borwns at the edges and the texture gets very strange. Refrigerate any remaining salmon for second helpings, leftovers the next night, or bagels or sandwiches or what have you. Eat and enjoy!
In the original Gourmet magazine recipe, anchovies were used (you cook a can of flat anchovies - with oil - slowly with the garlic, and the fish just falls apart into little bits), and two tablespoons of parsley were used. My mother almost immediately increased the parsley to two bunches instead, and I thought of the smoked salmon a few years ago when we had some extra hanging around. Mom's done it with smoked trout, and I expect you could do this with any smoked fish or salty meat. If you wanted to use a less innately salty meat, expect to need salt.
Ingredients:
10-12 cloves garlic
1 bunch curly parsley
1 lb pasta (we use spaghetti, but probably most varieties would work)
~1/3 to 1/2 cup olive oil
a package of good smoked salmon
Peel garlic. Chop fine - this is easy in a big food processor. (Don't bother rinsing the processor bowl unless you seriously object to small amounts of raw garlic.) Transfer to skillet with olive oil; oil should completely cover the garlic.
Pick and thoroughly rinse parsley. Chop fine - use the food processor again. I hap (NB: A blender does not work effectively here. Trust me; I tried it once.)
Start boiling water for pasta. While water is heating, turn the heat on under the garlic to a medium-ish sort of level. When the oil is bubbling gently, turn the heat way down. Keep an eye on the garlic while you make salad; you want the garlic to end up lightly golden but not really browned. Transfer skillet to a cold burner when it's done.
Cook pasta according to package directions. Drain and return to pot or large serving bowl. Thoroughly mix the garlic and olive oil and parsley with the pasta. (This is a bit of a pain with spaghetti; gemelli or other shortish pasta is easier.)
Cut up a good amount of the smoked salmon into more or less bite-sized pieces. Serve the pasta mix onto plates, and top with several pieces of the salmon. Do not heat the smoked fish; my mother reports that it curls and borwns at the edges and the texture gets very strange. Refrigerate any remaining salmon for second helpings, leftovers the next night, or bagels or sandwiches or what have you. Eat and enjoy!
In the original Gourmet magazine recipe, anchovies were used (you cook a can of flat anchovies - with oil - slowly with the garlic, and the fish just falls apart into little bits), and two tablespoons of parsley were used. My mother almost immediately increased the parsley to two bunches instead, and I thought of the smoked salmon a few years ago when we had some extra hanging around. Mom's done it with smoked trout, and I expect you could do this with any smoked fish or salty meat. If you wanted to use a less innately salty meat, expect to need salt.
We served the pasta with a green salad and Italian bread, and finished up with some of our Meyer lemon ice cream. Danged good dinner, if I do say so myself. :)
I'm expecting to hear back from the vet with a time to come pick Tazz up anytime. The bronchioscopy started a little later than planned due to the arrival of an emergency case, and I got a call around 2:15 saying that the procedure was just getting started. From talking to the doctor yesterday, I know that the procedure itself is pretty short - 15 minutes or so - with a couple of hours of waking up and being observed after that.
It's very very wet out here at the moment, and I just got a call from
nezumiko, who lives about a mile away from our house, saying that her power's out. So our power may be out too. Huzzah for well-charged batteries in portable game systems, say I!
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-01-05 01:15 am (UTC)3 TBSP minced garlic
1 c chopped italian parsley
olive oil to desired moistness
1 can chopped clams
1/4 cup grated reggiano cheese
salt & pepper
red pepper flakes
linguini
saute garlic in 3 TBSP olive oil just until tender; add clams and heat them up, but don't really fry them or they go tough. Add salt & pepper and 1/4 tsp red pepper flakes, then parsley. Toss over linguini; add cheese; more olive oil if it's dry.
It's got a big bang for its buck, and this one sounds essentially the same, minus the cheese. I was worried you were going to say "cook the salmon" (all cooked smoked salmon should be shot on sight), but since you don't... I will probably try this recipe. :)
no subject
Date: 2008-01-06 06:23 am (UTC)